Raw Chocolate Cashew “Cheesecake”

This raw vegan chocolate cheesecake is rich and sweet. Yet, the silken texture of the cake contrasts beautifully with the crunchy cashew base.

Enough for 8-10 people.


1 cup pecans
¼ cup + 2 Tablespoons raw cocoa powder
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
2 cups raw cashews
¼ cup + 2 Tablespoons almond butter
½ cup coconut oil, melted
½ cup maple syrup
½ cup cocoa powder
½ cup water
½ teaspoon salt
 cup coconut oil, melted
1 teaspoon vanilla
¼  cup maple syrup
¼ cup cocoa powder


1. Blend the pecans in a mixer. Don’t overblend or it will turn into a paste. You should get a flour like texture. You can also roughly chop by hand to get a crunchy texture for your crust!

2. Put all the ingredients of crust (1st part of ingredients) and scoop the mixture into a 9 inches spring-form pan. Press using your hands.

3. Blend until smooth the raw cashews, maple syrup, water and salt. Add cocoa, almond butter, coconut oil to the mixture and blend again. Scrape down the side. You can also transfer the mixture to a big bowl and mix it using a spatula. You should get something similar to a dough.

4. Spoon the filling unto the crust and even it out with the spatula.

5. Now put it in the freezer for at least two hours!! I left it overnight… 🙂

6. It’s time for the icing! Now you can skip this if you aren’t into super sweet dessert but it does add a shiny look to your impressive raw dessert. Microwave the coconut oil until melted and add in the chocolate sauce ingredients. Pour it on the cake (still in the spring-form pan).

7. Wait a few minutes for the sauce to set and carefully run a knife at the edges, carefully remove from the pan, and enjoy!

Raw vegan chocolate cheesecake

Raw vegan chocolate cheesecake

Adapted from Veganbaking.net


Strawberry Jam Cookies

This recipe for strawberry jam cookies is a classic. Sweetened with maple syrup and coconut flakes, they have a delicate taste.


1 cup rolled oats
¾ desiccated coconut (unsweetened)
1 cup white flour
1 cup sugar

125g (about 1/2 cup) of vegan butter
2 table spoons of maple syrup

½ teaspoon baking soda
1-3 tablespoon water

A few spoonfuls of strawberry jam


Preheat oven at 300F (150C)

  1. Mix oats, flour, sugar and coconut in a big bowl.
  2. Mix maple syrup with melted vegan butter in a small bowl.
  3.  Mix baking soda with 1 teaspoon of hot water. Mix that with the maple syrup and butter mixture. It should not be very dry, but not completely wet either.
  4. Line a cookie sheet with parchemin paper. Use a tablespoon to scoop the cookie mixture on the sheet, leaving room for cookies to spread. The mixture should hold shape but they will spread quite a bit. Flatten the cookies slightly.
  5. Add a spoonful of strawberry jam in the middle. The amount you put is left to your discretion! If you only add a little bit, as the cookies cook the jam-cookie ratio will be off.
  6. Sprinkle with coconut flakes if you desire.
  7. Bake in the oven for 20 minutes!
Strawberry jam "anzec" cookies

Strawberry jam “anzec” cookies